Table of Contents
In a large bowl, blend the sugar, softened butter and vanilla until it turns fluffy and light. Beat in the eggs, one egg at a time. 3. Sift the salt, flour, baking powder and baking soda at the same time. 4. In another bowl, mix the bananas and milk together.
Although it has American roots, we Filipinos have learned to love and embrace it because the main ingredient is abundant in the country. This cake uses mashed fully ripe bananas, and is often moist and sweet, and uses baking soda as the leavening agent, instead of the traditional yeast. There are several variations that have been created.
Pre-heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in chocolate chips or raisins. Pour into pans.
This cake uses mashed fully ripe bananas, and is often moist and sweet, and uses baking soda as the leavening agent, instead of the traditional yeast. There are several variations that have been created.
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